In 1540, Monsieur Popelini, an Italian pastry chef, invented a cake from a fire-dried dough also known as ‘pâte à chaud’… which over time became known as ‘pâte à choux’.
Five centuries later, Lauren Koumetz, assisted by Alice Barday (who worked in the kitchens of the Plaza Athénée in Paris and Philippe Rigollot in Annecy), opened a pastry shop in the Marais district of Paris entirely dedicated to the little round cake. Prepared daily from fresh, rigorously selected ingredients, Popelini’s delicatessen cabbages come in a wide range of flavors, from the most classic to the most original.
